First, peel the eggplant and cut it into quarter-inch thick slices. Then liberally sprinkle each slice with kosher salt and place them on a layer of paper towel for about 10 minutes to allow the moisture to drain out. Then after the allotted time, rinse off all the salt but do not dry the slices (just shake off the excess water.)

At this point, on a sheet of freezer wrap or waxed paper on top of the counter, sprinkle each eggplant slice generously (on both sides) with the Sicilian seasoning, the vegetable seasoning, the black pepper, and the garlic powder.

Now dip the slices into the egg and water mixture and dredge them into the bread crumbs and oatmeal mixture (to which you've added the grated Romano and the basil.

All that's left to do now is fry the slices (on both sides) in the hot olive oil until they turn golden brown all over. Then drain them briefly on a bed of paper towels, sprinkle them liberally with the grated Parmesan, and serve them piping hot and crispy.

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Chef's Note: To have the oatmeal at the right texture to produce a crunch coating, pulse it in the food processor for about 45-60 seconds. Then toss it with the bread crumbs.